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Cranberry Dijon Pork Loin Roast with a delicious apple cider glaze.

Cranberry Dijon Pork Loin Roast with Apple Cider Glaze

A delicious and beautiful dish combining savory pork, tangy Dijon mustard, sweet apples, and cranberries. Perfect for special occasions or family dinners.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Pork
  • 3-4 lb pork loin roast
  • 1/2 cup Dijon mustard
  • 1/4 cup brown sugar
  • 2 tbsp olive oil
  • 2 tsp dried thyme
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
For the Topping
  • 1 cup fresh cranberries
  • 1 large apple, diced
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp butter
For the Glaze
  • 1 cup apple cider
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine Dijon mustard, brown sugar, olive oil, thyme, garlic, salt, and pepper. Rub this mixture all over the pork loin, coating it thoroughly.
Roasting
  1. Place the pork loin in a roasting pan. Roast for 1 hour to 1 hour 15 minutes (about 20 minutes per pound), or until the internal temperature reaches 145°F (63°C). Cover loosely with foil and let the pork rest for 10 minutes before slicing.
Topping Preparation
  1. While the pork is roasting, melt butter in a small saucepan over medium heat. Add cranberries, diced apple, brown sugar, cinnamon, and nutmeg. Cook for about 10 minutes, stirring occasionally, until the fruit softens and the cranberries pop. Set aside.
Glaze Preparation
  1. In another small saucepan, combine apple cider, Dijon mustard, brown sugar, and balsamic vinegar. Bring to a simmer and reduce by half, about 10 minutes, until it becomes a thick glaze.
Serving
  1. Slice the pork and arrange it on a serving platter. Spoon the cranberry apple topping over the pork and drizzle with the apple cider glaze. Garnish with fresh thyme or parsley if desired.

Notes

Make sure to let the pork rest after cooking to keep it juicy. For extra flavor, marinate the pork overnight with the rub. You can use frozen cranberries if fresh ones are not available. Adjust the sweetness of the glaze by adding more or less brown sugar depending on your taste. Variations: You can add other fruits like pears or peaches to the topping, or add a pinch of cayenne pepper to the rub for spice.